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Serves: 6
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes


  • 2 cups dry red wine
    1 cup Tawny port wine
    2 cups canned beef broth
    3 tablespoons butter
    12 ounces onions, chopped
    1 tablespoon fresh thyme, chopped
    2 tablespoons butter
    1 pound mushrooms (shitake and crimini) thickly sliced
    1 tablespoon flour
    2 1/2 pounds beef tenderloin, trimmed
    1 tablespoon olive oil


  • In a large pot, Boil wine, Port and broth until reduced to 4 cups. Melt butter in skillet.
    Add onions and sauté until tender. Mix in thyme and sauté until onions are deep brown.
    Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender.
    Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into reduced wine mixture.
    Simmer until thickened and reduced to 3 cups, stirring occasionally, about 1 hour. Season with salt and pepper.
    Preheat oven to 400degrees. Rub meat with olive oil. Season with salt and pepper.
    Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare , about 25 minutes.
    Remove from oven and cover with foil, let stand for 10 to 15 minutes. Slice beef on a cutting board.
    Arrange on serving platter.
    Pour juices from roasts into sauce. Heat sauce and serve with beef.
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